News Letter of CAI 2011 8th Edition

Chef Sudhakar N. Rao

Director/Principal

Recent trends show that success, careerand money are issues in the minds of allyoung people. Everyone eyes the fastestway to enter a big income stream. It ispretty hard to explain to the“YOUNGISTAN” that all careers are notfast and some careers start slow but in

fact are more stable and rewarding. Today’s generationis very much in a hurry and is driven by the ‘big guns syndrome’. In thisrace they only count the zeros rather than going for a long term rewardingcareer. One should understand that all entry level careers do not pay wellbut they give you valuable training that will be the foundation for thefuture.

My career was always the top priority for me and then came the money.Early nineties Indian’s were eager and desperate to go abroad and feltthat only an overseas career was a path to big and fast money and longterm careers took a serious beating. And here I was returning to Indiaduring the same time and starting a new career as a culinary educator.Heading the Cold Kitchen operations of Luxury Cruise line with a fleet of14 luxury ships I was still ready to accept a much less paying career. Fifteenyears down the line I’m yet to make it big in terms of money but canproudly say that my career is the most stable one when compared to mypeers who switched to IT, MNC’s or retailing just because the money wasbetter. Every time I pick up a food magazine and see my studentsachievements it’s really gratifying. It makes me feel happy that I’ve helpedthem be recognized and remembered in the field of Culinary Arts. All Iknew was that I love to be a trainer and love cooking ..money is alwaysnot the only priority. Unfortunately today’s generation does not seem tobe interested in these non monetary achievements in a successful career.

As a culinary educator the biggest challenge I face today is in convincingthe budding chef’s to accept a career which may not look so lucrative tostart in the monetary sense. It is felt that the hotel, catering and culinaryindustry with a fourfold growth has not done much in terms ofremuneration for the entry level positions when compared to otherstreams of careers. Though some positive signals are emerging a lot needsto be done to attract the best talent into the industry. Often the best isbeing lost simply because the salary packages are unable to match theairline, BPO and Retailing sectors.

Today’s generation want to see the “chicken before the egg” and believethat money and careers are inter-twined. The money factor is attractingthem for now, not tomorrow or not yesterday. It’s the general impressionthat money cannot be separated from success and a great career. Theyoften confront with questions like why should I work so hard? why solong hours? and is he getting the right package for the sacrifice done?Worst of all the inter stream package comparison is very high and theyalways feel that they are not getting their due. This is happening becausethe ‘immediate money’ thinking has manifested these young minds andit’s difficult for an educator or a career counsellor to convince them onthis front. Trying to convince the students on one front and deliver theselected student to the employers on the other has become quitechallenging. Students see us as a ‘devil’s advocate’ trying to justifywhether one bird in hand is better than two in the bush. I just hope thatthe ‘youngistan’ will think about careers and not only money and havesuccessful culinary careers in the years to come.

Q. With the bifurcation of HotelManagement Education in therecent years into Culinary Arts,Retail Management, Call centreTraining, Airline Training, AirHostess Training and etc. Do youthink that it is affected the hotelindustry in getting the righttalent at the entry levelpositions?

A. The Indian economic boom and theexpansion of multiple customerservices driven organizations hasled to the requirement ofspecialized training. Most of theinstitutes have reacted to thisboom by bifurcating the coursecontent to allow the students tochoose and specialize in their areaof choice. Yes, this has to a certainextent affected the hiring pool, butnot as significantly as one thinks.The job market has opened up, andone today needs to be competitiveenough in a manner of offering theright work atmosphere and workethics for the young generation toperform and prosper in.

Q. Educational Institutes arenormally ranked or graded byprofessional bodies, publishersand at times media? Would theinstitutes benefit by such tagsgiven? Does your organizationlook into the credentials of aninstitute before approachingthem for campus placements?

A. Educational institutes definitelybenefit from the grading or taggingonly to a certain marketing aspect.Yes, the credentials and affiliationsof an institute are considered forhiring, however, they are not theonly criteria for hiring. Being anequal opportunity organization,our hiring is done from all over thecountry and all collegesirrespective of tags and brands.

Q. How do you visualize the futureof Chefs in India? How importantis it for Chefs to look beyondFood production?

A The culinary profession hasgradually gained a lot ofmomentum in India. Having saidthat ,it is important to note that tobe a successful chef involves longhours of work, dedication andextreme passion. And these wouldbe the ingredients of having asuccessful culinary career.

The future looks varied andmultifaceted - with chefs required

An Interview

www.iactchefacademy.com E-mail : iactca@yahoo.co.in

Mr. SubrataMajumder

Area GeneralManager,The Park

Hyderabad

for hotels, airlines, travel industry,packaging industries, multinationaloffice complexes, multiplexes, foodcourts, individual restaurant chains,catering firms, private estates,vineyards, resorts, motels, ecotels,cruise and cargo liners etc.

After a certain stage in one’s career- it is important to look beyondproduction as larger targets andgoals emerge. Planning,conceptualizing and executingwith specific strategy is the nextlevel of talent that a chef needs todevelop after he has madereasonable progress on theculinary front. Food productionitself has a new meaning as a lot ofscience and technology hasentered the field and it is equallyimportant to stay in touch with thelatest developments on theculinary scene.

Q. What measures should thecollege managements initiate intraining candidates for theindustry? Do you suggest anynew subjects to be added in thepresent curriculum to make thetraining more effective?

A. The educational institutes need tobe in constant touch with the latestin the industry and continuouslyupdate and upgrade theeducational content. Frequent andmore interaction of the faculty withthe Hotels and more practical onthe job training for the students isrequired. The students must also betaught to take on larger roles withinputs on Leadership Skillseffective communication skills, theimportance of self grooming anddevelopment and importantlybusiness acumen.

Q. Lastly, but not the least – If youcan share the Secret behind toyour Success?

A. Success to me is sheer hard work,commitment and conviction. Beliefin oneself, your family, colleaguesand friends is an important step toremain positive in life and achievesuccess

EDIT

ORI

AL T

EAM

AKSHAY KULKARNI - Chief EditorV SHIVARAMAKRISHNAN - Designing Graphics & PhotographyBHARATH RAJ (Final Year) - Member Literary Committee

Address of the Campus:# 6-3-1219/6A, Umanagar, Begumpet,Hyd-16. A.P. INDIA. Ph : 040-23418064

Matters

Ranked 8th Best Culinary School in the World by the ASIAN CORRESPONDANT

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PET, sounds very cute, but this is the needof the hour for the Cruise Industry….!!!With a phenomenal growth rate andfuturistic orders at the ship yards worldover…are we able to match the demand

PRE - EMBARKATION TRAINING

with the supply ??? . Oh yes, we have hotel management colleges andschools mushrooming all over the different countries, but are we churningout the right prospective Crew Member ???? We cannot, until the coursesof study are tailor made and programmed. Hence, the requirement of PET,Pre-Embarkation Training. The CAI is one such academy in Hyderabad,India that is geared up for this exclusive training since we are now talkingabout manning of Luxury Passenger Vessels worldwide.

The PET programs should be designed with a very specific purpose inmind and that is to cater for the ships. The advantages to such a programare two fold. a). It helps the prospective candidate to understand whathe would expect on board the ship, when he joins. B). Ship boardmanagement spends lesser time in his training and skill sharpening.

Effective tools for PET implementation would be;Training that is tailor made to suit his/her position on ship.

Audio visual aids. “Behind the Scene” is a good video to show to theprospective candidate. This gives him/her an idea of what life is bothprofessionally and private.

Lectures that are ship life centric. Talks on how to deal with what exactlyhappens on board by a competent authority like an ex- crew memberfrom the ships.

Language as an important tool. E.g. If a prospective candidate is joininga German company he must know key words and sentences in Germanwhich would be the language of the ship to a certain degree. He mustalso know the cultural background of the Germans, likes and dislikes.

Soft skills development by a professional on the simple things like tablemanners, intercultural niceties, respect for each other’s faiths andnational pride are some of the developments that would come withthe Pre-embarkation training.

Make PET your pet ….!

RECRUITERS COLUMN

Mr.Bomi H. PatellCEO, Bompat

RecruitersPvt. Ltd.

PAN SEARED SALMON WITH OLIVE, CHIVE TAPINADE ANDBALSAMIC MARINATED TOMATO

Method� Marinate the salmon with salt &

pepper. Grill on hot skillet untilthe salmon is cooked

� For tapinade Chop olives, capersand chives and mix with olive oil,salt and pepper

Girish Krishnan is the Executive Chef at theHyderabad Marriott Hotel & Convention Centre. Inhis present role; his core responsibility is to ensureHygiene & Quality Standards of the food served atrestaurants Bidri & Okra, Menu Designing & Productdevelopment, grooming & development of theCulinary Team Members of the hotel

Ingredients QtySalmon fillet 80 gFor TapinadeBlack olives 5 gGreen olives 5 gKalamata olives 5 gCapers 1 tspChives 5 gSalt to tasteCrushed pepper 2-3 gOlive oil 10 mlFor balsamic tomatoesTomatoes 2 noBalsamic vinegar mlChopped garlic clovesBasil 4 noOlive oil tsp

� For balsamic tomatoes blanch tomatoes, remove the skin andseed and cut into wedges, marinate with olive oil, balsamicvinegar, salt and pepper.

� Place the tomatoes and put the grilled salmon on top. Finish itwith olive tapinade and balsamic reduction.

CHEF'S DELIGHT

PRASAD HARIHARANChief Operating OfficerFMSI India Pvt. Ltd.

Dear Sudhakar,I envy you! Your success in establishing an educationaland training facility for chefs is extraordinary. You hadthe vision to foresee the demand for chefs in hotelsand cruise ships and pioneered the concept ofCulinary Education and Training at a time when Indiahad only General Hotel Management Institutes. I clearly remember ourmeeting in the summer of 2003 when you, Mike Monahan (Corporate Chefof P&O Cruises) and I first discussed the possibility of introducing abespoke training program for our new hire chefs. Your knowledge andexperience in the cruise industry and the field of culinary education wasinstrumental in designing the first-ever tailor made training program forchefs employed on board P&O Cruises ships. I cannot but feel proud thatour association has blossomed into a partnership which is so mutuallybeneficial and satisfying.

Since 2003, we have jointly developed four courses for our chefs that yourteam delivers with professionalism and pride. You have such a wonderfulteam of Chef Instructors who have the right combination of cruiseindustry experience and training skills.

I understand that you are now providing chef training courses to some ofthe well-known international cruise brands. This is proof of your abilitiesand your quest for excellence. I will be happy to recommend the CulinaryAcademy of India to any organization which seeks to engage trueprofessionals in culinary training.

I would like to wish you and the entire CAI team the very best andcontinued success.

A hot trend right now is drinkable desserts. Inaddition to serving milkshakes, pastry chefs arenow experimenting with flavors and ingredientsto create innovative liquid desserts. This is an idealconcept especially since it is the perfect coolerfor the summer time. It’s not your regular dessertschurned into the liquid form but the ingredientsspecially created into the liquid form and liquorslike cinnamon or mint are added to improve thetaste and baileys are added to give it a smoothertexture.These items are listed as dessert cocktails andinclude such items as Peach Melba and bananasplit. They incorporate a different flavor and

textural experience from the beverage point of view. Like a carrot cakemartini which is sweet and spicy. All the cocktails need not be inspired byan existing dessert, but can be a tantalizing one, like a milky combinationof vanilla vodka and creamy banana liquor. Some dessert beverages havetit bits in them like tapioca pearls, which are served with a wide enoughstraw so the pearls can fit through. All the desserts are served in fancyglasses and most have a cream cheese frosting rim. It’s like a slice, I meanglass of heaven. Another way to make your dessert stand out is by pairingsweet and savory on the same plate. Savory ingredients can makeinteresting toppings for frozen desserts or can be chopped up and mixedinto a dessert. Like an orange and bell pepper dessert. In case the flavor ofthe savory item is too dominant, it should besteeped in a cream mixture and then cooked.

The New Era of DessertsGirish KrishnanExecutive Chef

ExpertsView

Sanjay JupalliChef Instructor, Pastry

Another way to test your limits is to create sweetversions and familiar savory items like, a “Capresesalad” with alternating slices of maceratedstrawberries, pannacotta and basil, drizzled withbalsamic syrup.Not everyone is up to this challenge ofexperimenting with these flavors and textures,but the ones who dare to try will not bedisappointed. As this era progresses thepopularity will increase and wow at the end of your dining experience will be a bigger one!

What is a LIPSTICK TREE?Annatto is a tropical American tree whose seedsare used to produce a food coloring used in

cheese, margarine, butter, rice and smoked fish. Annattois widely used in Latin America and the Caribbean cuisinesas both a coloring agent and for flavoring. Central andSouth American Indians used the seeds to make a bodypaint and a lipstick.

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What was Liberty Cabbage?Liberty Cabbage was the alternative name created during WorldWar I, used to refer to Sauerkraut, to avoid using words from theenemies language. A hamburger was referred to as a 'LibertySandwich,' and German Measles were 'Liberty Measles.'

Basically I belong to a family of govt. employees. Hence, initially Iwas a little skeptical and hesitant to admit my elder son, PavanKumar in this professional course. But, finally when he passed-outin 2003-04 batch, he got a placement as “Management Trainee”through campus selection, in ITC Welcom Group, New Delhi &presently working as “Sous Chef” in ITC Maratha Hotel, Mumbaiwith a lucrative Salary, in addition to attractive perks.This has prompted me, this time without any hesitation, to admitmy younger son, Sai Kumar, passing-out now i.e. 2010-11 batch. Hegot a placement as “Management Trainee” through campusselection, in Marriot International Hotels.

In a nut shell, CAI is a very good institution with full pledged facultyarrangements. This is the only institute of its kind in India.Assuring 100% placements for its students through campusselection is another unique feature of CAI.

Last, but not the least, our ward(s) are always looked after very wellby the team led by the Director of CAI, Sri Sudhakar N Rao.

I, Ch.Subba Rao, feel proud to announce thatthe career of my two sons were groomed tobecome what they are today by the CulinaryAcademy of India (CAI), Hyderabad.

CAI is a glorious institute & we can safely forgetabout our children’s destiny having onceadmitted in CAI.

PARENT'S CORNER

2010- till dateExecutive Chef, The Gateway Hotel, Pasumalai,Madurai

2008-2010Sr.Sous Chef in Gateway Hotel Surat (TajGroup of Hotels) since December 2008

2004-2008August Royal Caribbean Cruises. Miami,U.S.A as Sous Chef C.D.P

2002-2004Pullmantur cruises Madrid as CookII &Cook I

2001-2002Costa cruises Italy as Cook III

October ’99 – July 2001Taj Residency Hyderabad

June ’96 – August '99Culinary Academy of India (IACT&CA)

UP THE LADDER

ALUMNI SPEAK S

Dear CAIians,Namaskar! Everytime a new edition of catchup is releasedthe first question as a student was would I see my placementphotograph over here? and will I be in the alumni sectionone day? Yes, the time has come and here I am. During the

course of our education at this academy we see so many dreams of beingan executive chef, a corporate chef or probably venturing out to dosomething on our own. Let me tell you, dreams do come true and theperfect recipe for them is to surrender completely to the faculty of theinstitute with no “ifs and buts”. Follow the instructions been given anddon’t question, just trust them.

One of the learning that still ringers in my head is “in our final examination,I was boiling all the vegetables together for a salad and was caught. Iapologized giving the reason of being in a hurry. 'Bang' came the replyfrom the faculty Lalwani if you were in a hurry and on the 5th floor of thebuilding then would you jump off” I had no answer then.

Today, I realize and practice the teachings learnt in the college. I am indeedvery fortunate to be an alumni of this prestigious institution. Apart fromteaching the technical aspects of culinary, the academy teaches you tobecome a good human being. A lot of this you realize after graduating fromthe academy.

Being a part of Liberty Exclusive “outdoor catering, fine dining & banquets”I dream of taking the company to such a great height and creatingemployment opportunities for over 1500 people in 5 years to come, in hotels,banquets and restaurants.Wishing you all the very best. Take care

As a graduate of this distinguished academy, it bringsme great joy and honour to be able to share myexperience with the current and the future batchesof CAI. I graduated from CAI in 2010 and am currentlya Management Trainee with the ITC WelcomgroupManagement Institute. WMI trains and nurturesprofessionals to be future managers with ITC. Over the

past four years, starting with CAI, I have been trained and nurtured tobecome a chef. But not just any chef... a chef who can cook mouthwatering food, who is creative, who can manage a professional kitchenwith ease and one who is acknowledged by the connoisseurs. Havingsaid that, I must tell you that I never even dreamed of being where I amtoday. After spending four years of my life in Houston, the only thing Icould really do was bake a couple of cakes, make noodles and bar-be-que chicken. It was only once I joined CAI that I realized that I am capableof doing much more. The exposure and knowledge that the academyand its fabulous Chefs instilled in me gave me confidence and theeagerness to do more. Today, I can proudly vouch that CAI is the finestCulinary institute in the country and I had the opportunity to study there.The academy not only teaches you how to cook, but also inculcatesdiscipline, skill and brings out the best from its students. Today, I amfortunate to be a part of the Welcomgroup Management Institute whereI am being trained by some of the best Chefs in the Industry.To the current students of CAI, I would like to say that you are beingtrained by the best. Make use of the time you spend at the Academy,because this will never come back to you. No person that I have knownhas become a Chef in three years, but every good chef has a strongfoundation in the basics of his cuisine. CAI will for sure give you a strongfoundation. The best is still to come... God speed.

Three years at the academy has been a fruitful and beneficialexperience. It was very easy for me to adapt to the demandsof this challenging industry. Getting an opportunity to workoverseas at such a young age, I like to thank my parents,teachers and colleages at the academy. After working forbrands like Oberoi's, Velassaru (Maldives), Hilton andpresently as DCDP with Waldorf Astoria, I never felt leftbehind as far as my culinary knowledge is concerned.Thankyou CAI.

Osmania University becomes the First University in India tostart Post Graduation Course in Culinary Arts (PGDCA)Prof. Patnayak is now Dean, Faculty of Technology

Prof. Ram Mohan Rao is the new Chairman, Board ofStudies, Hotel Management and Catering Technology

UNIVERSITY NEWS...

CH Subba RaoF/o Sai Kumar

Vishal Lalwani2003-06

Prashant Joseph2007-10

SIVA KUMAR ANAGANIExecutive Chef

The Gateway Hotel, Pasumalai, Madurai,

Vamsi2006-09

Batch 1996 -1999

3

Barabino Mariachiara-Director of Costa Campus, Italy &Gallinella Katja-Head of Costa Hospitality, Italy

Louise Wilson of ProgressInternational Cyprus

CAMPUS VISITS

Pooja Grover-HR Manager,

GeorgeKuruvilla-

General Manager,The Oberoi Grand,

Kolkata

Christopher Suter & SaraDirector of Qualifications and Certifications,Royal

Society for Public Health, UK

Nabojit Ghosh-Executive Chef, Chef Trainer-Taj Mgmt.Training Programme,

Nitin Mathur Executive Chef-Taj Krishna

Nimesh Bhatia, Executive Chef, The Lalit ,New DelhiIndrani Ghosh-PNN Consultant,

Kanika Passi, Tr.Mgr, The Lalit, Bangalore

Ashily Antony, Training Manager, Khajaram, Suresh Thampy, Exe-Chef,Girish Krishnan, Exe. Chef , Subhash Sinha, Exe. Chef , Sahil Arora, Exe-Chef,

Gerrit Graef, Area Director Operations, MARRIOT International

Ms Maya Sakhalkar & Ms Carolyn Alphonso, J. M. Baxi &Co., Mumbai, Graeme Cockburn,Corporate Chef,

The Yachts of Seabourn, UK

Celebrity Writer Meera Nairwith chef instructors of the academy

Catherine BascherManager Le Cordon Bleu, Paris

Stefano Paba &Corporate Chef

Stefano Fontanesi,Costa Cruiselines, Italy

Prasad Hariharan,COO Fleet Maritime ServicesMumbai, Simon Kane -Consultant for Fleet

Resource Management Projects, Fran Butler -Head of Fleet Training, Carnival, UK,

Celia Walters - Head of Training,Carnival, UK,

Gary Warren,Deputy ManagerOccupationalHealth and safetyP&O Cruises,Mahesh Swaminathan,Product Services Trainer,FMSI, Mumbai

Ylenia Rainero of Costa Cruises, Italy

Douglas Pimenta,Senior HR Advisor -

Recruitment,Sandesh Malekar

HR Advisor -Recruitment,P&O Cruises,

Mumbai

Harpreet Vohra, General Manager, SarovarPremiere, Akshay Kulkarni, Raj Shekar,

Executive Chef, Sarovar Premiere, Hyderabad

Tejeshwar Rao, Narendra Vallabhoji,Training Manager, Green Park Hotels,

Khajaram, Sunder Murthy,Executive Chef,

Green Park Hotels, Hyd Chandan Kashikar, Managing Director, ProactiveManagement & Training Services,

Abhishek, Executive Chef, Hard Rock Cafe,Hyderabad

Chef Ajay Sood, Executive Chef, TajSats, Kolkata,Dinesh Saxena, Training Manager, TajSats, Mumbai Chef Bjoern Wassmuth, Corporate Chef,

Patrick Sanlaville, Recruitment Manager, FleetPersonnel, The Yachts of Seabourn, UK

Manjima -Training Manager, The Oberoi, Bangalore, Chef Prakash Chetiyar, Senior Sous Chef,The Trident, Chennai representing OCLD

Stephane Fabregoul, GM,Chef Rakesh Upadyay, Exe.Chef,

G P Kalyan, Trg.Mgr, Star Wood Hotels

EVENTS & WORKSHOPS

World Heritage Walk &Tourism Day Celebrations

Fooba Boo Wooba ... Santa's Back again

Chief Guest David Blackmore, Corporate Chef, Compass India &Guest of Honour Bomi H Patell, CEO, BOMPAT Recruiters at the Christmas Fruit Mixing Ceremony

Chief Guest Jaikanth Shroff, GM, TajBanjara & Executive Chef Rajeev Janveja

with team CAI at the X-mas Gala Buffet

An elaboratedisplay ofedible / nonedible

show piecesdisplayed for the

World Tourism Day atPeoples Plaza,

Hyderabad

Indian Cuisine Exposure for Ex-pats

Steven Santos from Yokohama, Japanreceiving the certificate for the completion of

Indian Regional Cuisine Coursefrom Chef Akshay Kulkarni

Sean Young from USAreceiving the certificate for the completion

of Indian Regional Cuisine Coursefrom Chef Sudhakar N Rao

Chef Students of CAI @Formula One Grand Prix @Etihad Airways,Abudabhi

International Exposure for Students

Chef Students of CAI catering to the DUBAI WORLD CUP (Horse Racing) catered byMaydaan Hotels, DubaiChef Shivaramakrishnan demostrating Indian food onboard P&O Ship, Arcadia

Chef Instructors of CAI learning onboard operationson Costa Cruise Ship Ms Deliziosa

International Exposure for Faculty

Gala Buffet 2010

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HOOKED, BOOKED&COOKED

Year 2010-11

DOWN1. Succulent thick-rinded orange-sized

tropical fruit; AKA marmalade box.2. Cleopatra pome. (5,5)3. A small variety of cantaloupe grown

in Israel.4. The most widely grown acid species

of citrus fruit.A citrus fruit originally named for acity in Morocco.

7. A nut from a plant in rose family,related to plums, peaches andapricots.

9. A tree bearing olivelike fruit, alsocalled Russian olive.

12. Large tropical fruit with leathery skinand soft pulp; related to custardapples.

13. A city in England known for a famoussauce.

14. A plant that has escaped fromcultivation.

15. Wild plum of northeastern UnitedStates having dark purple fruits withyellow flesh.

17. The extremely sweet fruit of a palm.

ACROSS1. A type of plum almost spherical in shape.5. Medium-sized largely seedless mandarin orange with thin smooth skin. 8. Usually large hard-shelled seed.9. This citrus fruit is frequently dyed to improve its appearance.10. Large oval smooth-skinned tropical fruit with juicy aromatic pulp and a large hairy seed.11. Yellow-fleshed fruit related to custard apples.14. A russet colored pear, juicy & tender, keeps very well in cold storage.(6,5,4)16. Evergreen tree cultivated in the Mediterranean

region since antiquity and now elsewhere; hasedible shiny black fruits.

18. Small wild or half-domesticated Eurasian plumbearing small ovoid fruit in clusters.

19. Spice tree native to the Spice Islands, the treeyields 2 different spices.

20. Fruit with a single hard stone.

CULINARY CROSSWORD

For solution visit www.iactchefacademy.com

TONGUE TWISTERS

tola ram tala tol ke tel mein tul gaya

tula hua tola tale ke tale hue tel mein tala gaya

how many cockoos could a good cook cook

if a cook could cook cuckoos

M.Raghava Reddy 1999-02K. Sanghameshwar 2002-05Manoj Aswal 1998-02Lyjo James 2003-06Sean Joseph 2003-06Jaswanth Goud 2003-06P.Gnanasri 2004-07Sripal Reddy 2002-05Vijaya Prasad 2000-03S.Sruthi 2007-10S.Siva Prasad 2007-10

BaNd BaJa BaRaat

This diet is designed to help you cope withthe stress that builds up during the day.

� If you eat something and no one sees youeat it, it has no calories.

� When you eat with someone else, calories don’t count if youdo not eat more than they do.

� Food used for medicinal purposes NEVER count, such as hotchocolate, brandy, toast and Mango Cheese cake.

� If you fatten up everyone else around you, then you look thinner.

� Things licked off knives and spoons have no calories if you arein the process of preparing something.

� Anything consumed while standing has no calories. This is due

to gravity and the density of the caloric mass.

� Anything consumed from someone else’s plate has no caloriessince the calories rightfully belong to the other person and willcling to his/her plate.

REMEMBER: Stressed spelled backwards is Desserts.

DIET DIET DIET DIET DIET for for for for for StressStressStressStressStress

A nutritionist was addressing a large audience of Chefs.

“The food we put into our stomachs is enough to havekilled most of us years ago,” she said. “Fast food is fullof salt. Soft drinks erode your stomach lining. Chinesefood can be loaded with MSG. There are trans fats insnack foods, and none of us realizes the long-termharm caused by the bacteria in our drinking water.”

“But there is one thing that is the most dangerous of all and we allhave, or will, eat it. Can anyone here tell me what food it is thatcauses the most grief and suffering for years after eating it?”

From the back row came an elderly voice.

“Wedding cake?”

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Oh CAI! CAI to what shall I compare the verily thou

art more busy than a bumble bee!

Thou compriseth members creative and smart ,

what a plethora of talent and art.

The dead line for completion nearth in March, yet

you remain serene till last epoch.

Teachers a great role doth play, and get things

done in their own polite way,

They ganest thine best, no doubt adont it.

Be it dusk, be it dawn, the work moveth on and on

and on………………..

And when the work waiteth,,hocus pocus!

Thou shall bring forth thine magnum opas.

Yes, CAI we know thou can do it, thou certainly

deserves all honor and credit!

V.SHASHI KANTH,1st YR BCT&CA

Alumni of CAI

CULINATERARYii ii

bbbbbbbbbbbbbbbbbbbbbbb

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INDIAN BAKERY & PASTRY CHALLENGE- 2010 MUMBAI

UNDISPUTED CULINARY EXCELLENCE

This year CAI has Bagged the highest number of Winner's Trophies at the various National Level and State Level Hotel/Culinary Contests held allover India since its inception in 1996.

THE CHAMPION OF CHAMPIONS

ASSOCIATION OF CATERING PROFESSIONALS (ACP) 2010 - 11

GOLDNorth Indian Category

GOLDSouth Indian Category

BRONZEGateaux Category

GOLDPlated Desserts

SILVERPlated Desserts

GOLDMiss Budding Hospitality

CONSOLATIONFlower Arrangement

CONSOLATIONTable Laying

GOLDBartending

GOLDContinental Category

SILVERGateaux Category

Chef Demostrator Kiran Kumar

won the silver medal .Competition

conducted by Hospitality Express in

association with IFCA at a National Level. Jahnvi Appa,P.Teja and Saudamini and Harshvardhan represented Team CAI for the Chef Competition and HAT

Competition conducted by Taj Group of Hotels at Bangalore. Twenty Hotel Management Colleges from India

participated in the competition. Team CAI won the CHAMPION OF CHAMPIONS TROPHY for the first time.

WGSHA Quest - 2010-11

Team CAI posing with the array of trophies won at the Nationallevel intercollegiate competition held at WelcomGroup School

of Hotel Administration, Manipal

Yeshi Tsephal & Surojit Ghosh

GOLD

Sibi Xavier & Nidhi

INTERNATIONAL

CHEF'S DAY

Veera Reddy SILVER Jagdish Babu GOLD

LOTUS CHOCOLATE 2010-11

GOLD ( Indian Category)

Venkatesh Goud Sabin Chandra

GOLD

Srinivas Rao

Santosh

GOLD

Kranthi

Santosh

GOLD

Yeshi TsephalGOLD

BASKET COOKERY COMPETITION

WORLD TOURISIM DAY CULINARY QUEST AT VIJAYAWADA- 2010

GOLDQuiz

SILVERQuiz

Arjit Singh &

Denis Jacob

GOLD

Javeed Baig

SILVER

INTER COLLEGE

CARROMS

AIDS &

HIV DAY-2010

QUIZ CONTEST

Team CAI with the RollingTrophy won for the 10th consecutive yearPratik Chitnis SILVER

Vegetable & Fruit Carving Competition

I have joined CAI for the Trainee Commicourse P&O. I have learnt many many thingsfrom this Academy which I couldn’t learn in mypast four years of experience in this culinary field.The library which is so vast was my best friendduring my training. I liked the hygiene andcleanliness maintained at all times. The Multi-Talentedfaculties in each and every department have guided mein the right direction. I have learnt the plate presentationtechniques and improved my knowledge. Though I havedone only 3months course I feel like I have completed 1yrdiploma at CAI…

I didn’t know how and when my training gotcompleted in this superb academy CAI . It was

possible to learn and get familiarized tomany new things in this academy because

of an excellent work environment withso many advanced equipments and

kitchens. These experiences are avery good learning for me and

hope it will help me in buildingmy career.

HELLO , Bonjourno, I was selected for CostaCrociere for the RFE Housekeeping and

Crew. I had to do my training at CostaCampus here at CAI . During my training I got

exposed to various standards of Costa, underthe guidance of very talented and experienced

costa trainer. This training has made me muchmore confident and strong to face the challenges

on board and also in my career. The model crewcabin/guest cabin created is a treat for the eyes.

The first day when I entered theAcademy I thought it was just anormal college. But, as the dayspassed I understood that it is not justa college but it’s a “TEMPLE” wherework is Divine. Patience was one thingwhich was lacking in me before I joinedthe Academy, but now it’s become mystrength. Couple of years in the Academyhas taught me not only the Professionalism butalso the most important aspects of life like Timemanagement, Values and ethics of Ideal life and beinglively. Each and every part of the Academy and the pillarsof the college “Faculty” inspire us with their positive attitudeand professional touch. Discipline, level of dignity, andProfessional Ethics are driving forces of success of CAI.COME AND GET INSPIRED.

It has always been a dream tobe able to cook good foodand have knowledge about

all the cultures and cuisinesaround the world. On getting

selected into CAI for the one and ahalf year craft course, I found myself

dreaming even bigger and also gettinga direction towards what I want to become

in life. I am very thankful to everyone who hashelped me to become a part of this industry,

Culinary Arts has become my passion!!!!

It was like a dream come true when I first heard that CAI is starting up witha Post Graduation programme for Hotel Management Graduates who arevery passionate about food production. My journey with CAI has beenexceptional. The academy has played a vital role in shaping my career as

a chef. The faculty has been a guiding force & has been helpful in allaspects. In this short span of time I have been groomed and trained

well to be competitive where the industry is concerned. CAI hascertainly been a phenomenal source of inspiration and a

great deal of learning.

It was a nice experience for me at CAI. Ithelped me learn many new things. I amsure this will help me a lot to work onship as well as shaping my career. Theacademy has given me more inputsin the form of resources , knowledgeand has equipped me to face thenew challenges on board CostaCruise liner.

It is a great pleasure for me to write onbehalf of my COSTA COMPASS RfEcourse batch mates. The secret behindthe 100% passing of our batchmatesgoes to our Instructor, who with hisgreat sense of humour throught thetraining set us till the end. Wecovered 764 slides throughout thecourse and we still felt it like 2 or3 slides. Thanking you all CAIfamily.

VIPIN P VIJAYGAFP [ P&O] Batch XXXIII

GUILERNO FRANSIC DA GAMARfE 3rd COOK, Group V, Costa NIRROL CLEMEMENT DIAS

RfE, House Keeping & Crew

P.VIJAYA NIHARIKACCCFP, Batch 2010-11

DEEPALI PAWARRfE Costa Compass ,Group-XVII

ALTAFRfE Galley Utility, Costa

V. YASHODA KRISHNAPost Graduate Diploma in Culinary Arts -year 2010 - 11

BHARATH RAJBCT&CA Final year - 2008-11

Second year of the college is the phasewhere internship is the thing everyone looks

forward to. In my case I was given India's first &finest hotel the 107year old Taj Mahal

Palace,Mumbai.The hotel has big names in the kitchen industry like

the Zodiac Grill, Wasabi & Golden Dragon .The best partabout the hotel was that I was treated like a part of their

family. Hailing from a Culinary college I soon gained theirtrust and was allowed to dish out orders at Shamiana,the all

day dining restaurant. As more and more responsibility wasshouldered the more skillful and confident I became.Team

India's world cup celebrations at the hotel made work moreinteresting.On the whole this experience has helped me develop

as a professional & as an individual.

ARSHDEEP SINGHSecond year BCTCA

ON TRAINING

STUDENTSTUDENTSTUDENTSTUDENTSTUDENT

VOICEVOICEVOICEVOICEVOICE

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Chef House - Salt Dough Show Piece

KrishnadevarayaAuthentic

RayalseemaCuisine

Butter Sculpture

HardDough

Sculpture Wedding cake

Culinary Marvels 2011

Concept, Design & Execution byChef Attique

Concept, Design & Execution byChef Shivaramkrishnan

Bread Show piece

Concept, Design & Execution byChef Srikanth

Concept, Design & Execution byChef Jeetender

Concept, Design &Execution byChef Sunil

Concept, Design &Execution byChef Sanjay

Concept,Design & PlatingExecution byChef Akshay

Chef Rajiv Dutta & Chef Sumeeth

Concept & Design byChef Sanjay,Plating Executed by Chef Rajiv Datta

Plated European Food

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COSTA DAY CELEBRATIONS

As the years pass it comes as a pleasure to beassociated with the renowned cruise lines, TheCosta. The Costa known to be Europe’s leadingcruise line has 14 ships and will be launching the15th soon. The Culinary academy of India beganthe first Costa campus in the year 2005. Every yearhundreds of preselected Costa candidates from allover the country and other nations come toundergo an intensive training programmeaccording to the scheduled time periods. Wewelcome 200 chefs every year. The instituteprovides an atmosphere where the traineeexperiences the work life of that in a ship. They areprovided with authentic and exotic ingredientswith no compromise in quality or quantity. They arealso guided by faculty who are certified and excelin their field. Every year the faculty travel acrossmany countries on cruise to learn and updatethemselves from time to time. Amongst all thecampuses around the country the HyderabadCampus has been claimed to be the best.This year the campus has introduced a new HouseKeeping course for the pre selected Costacandidates. As part of the facility for training, theacademy has created a guest and crew cabin, anexact replica as one you would find onboard acruise ship.As a part of the Costa family this year the CulinaryAcademy took tremendous pride in celebrating theCosta day on the 31st of March on its 63rd

anniversary. The entire campus was decorated andthe entire city of Hyderabad watched the Costacandidates celebrate the occasion as they carriedout their procession across the streets. Thecelebrations new no bounds as there were skits,and songs with waves of flags and glowing candles.The elaborate feast, a gala buffet was laid out bythe chefs with Italian delicacies and traditionalCosta recipes. The Voyage continues...

SUM THINNEW !!!

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Sports Meet 2011

When the Great Scorer Comes, He writes not whether you won or lost,but how you played the game?

Every year CAI organizes Sports activities for the students of the academy. Thesports contest amongst various courses explores healthy avenues to releasethe student’s capacities, develop their physical abilities, build self-confidence,will-power and goal setting competencies and instill in the young minds avision that will enable them to become self-motivated individuals and learnteam spirit.

During the five-day programme, competitions are held in soccer, track andfield events, Volleyball, Foot Ball,Cricket,Basket Ball ,Badminton,Carroms,TableTennis, Chess and Kabbadi.The event this year was organized at the BHELStadium and the Final Years won the overall Championship Trophy.

Believe it or Not ! Chef's can sing and dance too...Cultural Activities

Students at the ACP Cultural Show & Costa Day Celebrations

CRAFT COURSE BATCH 2011 PLACEMENTS IN COSTA CRUISE LINES, ITALY

FAC

T SH

EET

AnilManinderTilak

ChaitanyaSai KumarSrinivas Rao

SrikanthSimhachalamSatyajit

SantoshVidya SagarMadhu

Costa Cruise Lines, Italy P & O Cruises, UK

The Oberoi, KolkataJaveed Baig (HOMT)

Indrajeet Suvarna (HOMT)

Harshavardhan Ghosh (HOMT)

Akshit Marwah (HOMT)

K.R.Karthik (HOMT)

The Leela

No of Students in the Batch 85

No. of Jobs Secured 90

No. of Management Trainees 19

No. of Supervisory Trainees 22

International Placements 38

Enterpreneurship/ Higher studies 2

Taj Group of Hotels

Sabin Chandra KakkotA.P. Bharath RajShaik KareemullaR.Sai KrishnaK. RakeshT.Venkatesh Goud

CH.V.SaikumarJanavi AppaRishab ShahV.NareshV.SrinivasGaurav KumarS. RavichandraSaudamini PagdiN. RajenderAniket KumarAbhimanyu Sinha

Aditya Sarovar Premiere

Surya Laxmi (KOMT)

D.Santosh (Commi I)

Manmeet Singh (KOMT)

Stamlo Hotels

Sai Kiran (HOT)

M.R. Rahul (HOT)

K. Santosh Kumar (HOT)

ISTA

Taj SATSChitnees Pratik Sandesh (KET)

Nidhi Upadhyay (KET)

Srirang Rajaram Ketkar (KET)

Green Park Hotels

N. KarthikManoharV.KrishnaMittu JohnN. Sharan KumarYashwanth ReddySuresh CharyP.Shiva KumarM. DeepakM. Nagender ReddyYeshi TsephelR. Sai KumarK. KranthiN. Satish KumarB.Karthik

Thakur Rajender SinghSibi XavierKeshav ChawlaAshutosh DuveVishal ChawreMulchand DasL.Subba ReddySai Ankit TripathyV.Yashoda KrishnaPravin KumarMankotia ShekherRajnikant SinghSanjay Kumar

Culinary Graduates of the Class2008-2011 passing out in June

*selected as IIIrd COOK

* selected forMarriott VOYAGER (KET)

Program

*selected asHotel Operational

Trainee(HOT)

* selected as JUNIOR IIIrd COOK

CAMPUS PLACEMENTS OFFERED TO THE 13TH BATCH OF CULINARY GRADUATES& FIRST BATCH OF PGDCA

Akshay KulkarniHOD,

Placement Co-ordinator

SwaranRakshat KumarArun

BCT & CA PGDCA

The Culinary Academy of India is today the best culinary institute in the country andholds a position amongst the Top 10 best culinary schools in the entire world.As thestudents graduate renowned National and International giants of the Hospitalityindustry visit the campus every year to pick budding chefs. This year, we were visitedby The Marriott, Taj Hotels, The Oberoi, The Leela, Costa Cruise lines,P&O,Sarovar Hotels,The Lalit, The Park, Green Park,ISTA and TajSats Air Catering.We thank all theparticipating organisations for the Careers provided.

PushpendraBhasker Reddy

Dinesh KumarShashikanth

Kiran Kumar

Srinivasa RaoSreenu

Suresh BabuAbdul Azeez

Bharath Raj *sel

ecte

d as

CD

C 3

Marriott International

C.H.Raghavender (Mgt.Tr)

Sai Krishnachaitanya (Mgt.Tr)

Jagadish Babu (HOT)

Aniket Kumar (Mgt.Tr)

J. Karthik (HOT)

P.Teja (HOT)

K.Ravi Kumar (HOT)

K.Veera Reddy (HOT)

V. Lakshminathan (HOT)

Harshavardhan Ghosh (KET)

L.Subba Reddy (KET)

" The principle of education is to create men who are capable of doing new things,not simply repeating what generations have done...People who are creative inventive and discoverers."

*results awaited

The Lalit, New Delhi

Indrajeet Suvarna (KET)

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